From the Kitchen of: Pepper
Source: Pensey's Spices website
These are much more fun and flavorful than plain old burgers. Feel free to play with the stuffing ingredients–add some minced jalapeño peppers for extra Cajun kick.
| 2 | lbs. | ground chuck |
| 1 | egg | |
| 1/4 | cup | barbecue sauce |
| 4 | tsp. | CAJUN SEASONING |
| 1/4 | Cup | green bell pepper, minced |
| 1/2 | Cup | white onion, minced |
| 11/2 | Cups | sharp cheddar cheese, shredded |
| 1/2 | can | mushrooms, minced |
| 6 | slices | bacon, fried and chopped |
Start your coals or gas grill. You will want the coals nice and hot.
While the coals are heating, fry the
bacon, drain it on paper toweling, chop it, and set it aside.
In a roomy bowl, combine the ground chuck, egg, barbecue sauce, and
CAJUN SEASONING. Mix well–using your hands works best.
Divide the mixture into 12 equal portions. Form and flatten into 12
round patties about 1/2 inch thick.
Mix together the stuffing ingredients. Place 2 heaping TB. of stuffing
into the center of 6 of the burger
patties, leaving a 1/2 inch border to pinch the edges shut. Place a
second patty over the bottom
patties and press the edges together. Make sure the edges are pinched
tight, so the stuffing doesn’t come out.
At this point the coals should be ready.
Place the burgers on the hot grill.
Grill for 8 minutes on the first side, flip and grill the second side
for about 5 more minutes for a medium-well burger.
Yield: 6 burgers
Prep. time: 15 minutes
Grilling time: 13 minutes